1 1/4 cups all-purpose flour
1/4 cup shortening
1/4 cup cold butter, cubed
1 teaspoon white vinegar
2 to 3 tablespoons ice-cold water
1 1/2 cups whole milk, divided
1 envelope (about 2 1/2 teaspoons) unflavored gelatin powder
1 (13 1/2-ounce) can pure coconut milk
1/2 cup sugar
1/4 cup cornstarch
3 egg yolks
1 large whole egg
2 tablespoons butter, at room temperature
1 teaspoon coconut extract
1 (15-ounce) can cream of coconut
2 1/2 cups shredded, flaked coconut
1 1/2 cups heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
This is my dream pie and everything I think a coconut pie should have: a golden, flaky crust; a cool and creamy, fluffy filling that tastes like coconut, not just a vanilla pastry cream with shredded coconut stirred in; and freshly whipped and sweetened heavy cream because I'm a whipped cream girl, not a meringue girl.
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